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This easy peach coffee cake is made with fresh peaches, a buttery cinnamon streusel, and a sweet vanilla glaze. Perfect for breakfast or brunch!
This peach coffee cake is the recipe you pull out when fresh summer peaches are at their peak. A soft, tender cake loaded with juicy diced peaches, topped with a buttery cinnamon streusel, and finished with a drizzle of vanilla glaze. It is exactly the kind of recipe that disappears fast.
The base comes from my mom’s coffee cake recipe that has been made since I was a little kid. It is simple, reliable, and easily adaptable (Chocolate Chip Coffee Cake). Fresh peaches make it feel bright and seasonal, but the structure is the same classic comfort you grew up with.
It is great for serving at a weekend breakfast, a brunch contribution, or an afternoon snack with coffee, this peach coffee cake checks every box. It comes together in about 10 minutes of prep and bakes in under 30, making it one of the easiest things you can do with a bag of summer peaches.
Erin’s Notes
- Quick and easy — 10 minutes of prep and one bowl for the batter
- Uses fresh summer peaches for the best flavor
- That buttery cinnamon streusel topping is irresistible
- Finished with a simple vanilla glaze that takes it over the top
- Works for breakfast, brunch, snack, or even dessert
- Flexible — works in a springform pan or a standard 8-inch square baking pan
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
Cake
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Oil – vegetable, canola or avocado oil works best, you want something neutral so it doesn’t add flavor.
- Milk
- Egg
- Peaches – Fresh, ripe summer peaches give the best results. You want them sweet and juicy but still firm enough to hold their shape when diced. Peel them before dicing, a quick blanch in boiling water for 30 seconds makes the skins slip right off. You can also use canned peaches (well-drained) or frozen peaches (thawed and patted dry) when fresh are not available.
Cinnamon Streusel Topping
- Light Brown Sugar
- All-Purpose Flour
- Cinnamon
- Butter
Vanilla Glaze
- Powdered Sugar
- Milk
- Vanilla Extract
Peaches and Cream Coffee Cake
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 3/4 cup milk
- 1 egg
- 1 1/2 cup peaches, peeled and diced
Streusel Topping
- 3/4 cup light brown sugar
- 1 cup flour
- 3 teaspoons cinnamon
- 4 Tablespoons butter, cut into small cubes
Glaze
- 1 cup powdered sugar
- 1 -2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Spray a 8 inch spring form pan, or square baking pan with non-stick spray. Set aside.
- In a bowl mix together flour, sugar, baking powder, and salt. In a 2 cup liquid measuring cup, mix together oil, milk and egg. Add to flour mixture, mixing until just combined.
- Fold in peaches.
- In a small bowl make the topping; use your fingers to combine flour, brown sugar, cinnamon, and butter until the texture of coarse sand.
- Spread cake batter in pan. Sprinkle the streusel topping evenly over the cake.
- Bake 25-30 minutes.
- Remove from the oven and let cool. After 10 minutes, run a knife around the edge, if you using a spring form pan, and remove from pan.
- Meanwhile prepare the glaze by mixing the powdered sugar, milk and vanilla together until you get the desired consistency.
- Drizzle the glaze over the coffee cake to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Peach Coffee Cake
- Whisk Dry Ingredients. Whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients. In a 2-cup liquid measuring cup, whisk together the canola oil, milk, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined, do not overmix.
- Add Peaches. Fold in the diced peaches gently.
- Make the streusel: In a small bowl, use your fingertips to work the flour, brown sugar, cinnamon, and cold butter together until the mixture resembles coarse, crumbly sand.
- Bake. Spread the cake batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the entire surface. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
- Cool. Remove from the oven and let cool for at least 10 minutes. If using a springform pan, run a butter knife around the edge before releasing the sides.
- Glaze. While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add milk one teaspoon at a time until you reach your preferred drizzle consistency.
Recipe Tips & Suggestions
- Do not overmix the batter. Stir until the dry and wet ingredients are just combined, a few small lumps are fine. Overmixing develops gluten and can make the cake tough.
- Use cold butter for the streusel. Room temperature butter will clump instead of creating those crispy, sandy crumbles.
- Pat your peaches dry if they are very juicy. Excess moisture from the fruit can make the center of the cake slightly soggy.
- Check for doneness at 25 minutes. Ovens vary, and you want the streusel golden and a toothpick to come out clean from the center.
- Let it cool before glazing. Drizzling the glaze over a hot cake will cause it to melt and run off rather than set in a pretty drizzle.
Recipe Variations
Canned or frozen peaches: Drain canned peaches very well and pat them dry. For frozen peaches, thaw completely and dry with paper towels before folding into the batter.
Add cream cheese: For a true peaches and cream twist, drop small spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tablespoons sugar + ½ teaspoon vanilla) over the batter before adding the streusel.
Other stone fruits: This recipe works beautifully with nectarines, plums, or cherries in place of peaches.
Add nuts: Stir ½ cup of chopped pecans or walnuts into the streusel topping for added crunch.
Skip the glaze: The streusel is flavorful enough to stand on its own. A dusting of powdered sugar is a lighter alternative.
Storage & Make Ahead
Room temperature: Store leftover peach coffee cake tightly covered at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate covered for up to 5 days. Bring to room temperature or warm briefly before serving.
Freezer: Slice the cooled cake and freeze individual pieces in an airtight container for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Make ahead: The streusel topping can be made up to 3 days ahead and kept covered in the refrigerator. The batter comes together so quickly that the cake is best baked fresh.
